Broccoli and Chicken Stew

Welcome to a recipe that defines comfort in a bowl! This Broccoli and Chicken Stew is a hearty, wholesome, and incredibly satisfying one-pot meal that's perfect for a cozy family dinner. It brings together tender chicken, a medley of fresh vegetables like broccoli, cauliflower, and potatoes, all simmered in a rich and creamy sauce. The beauty of this dish lies in its simplicity and the way the flavors meld together during the slow simmer. It's a fantastic way to pack in your veggies and create a complete meal with minimal fuss and cleanup. Let's get cooking!

Broccoli and Chicken Stew

Cooking: 1 hour

Quantity: 4 Servings

Per serving

Calories: 407 kcal

Proteins: 37.2 g

Fats: 14.3 g

Carbohydrates: 35.8 g

Ingredients for Broccoli and Chicken Stew

• 500 g chicken fillet
• 250 g broccoli
• 300 g potatoes
• 60 g onion
• 3 cloves garlic
• 200 g carrots
• 200 g white cabbage
• 150 g cauliflower
• 100 g bell pepper
• 120 ml smetana (or high-fat sour cream)
• 20 g all-purpose flour
• vegetable oil for frying, salt, black pepper, bay leaf, paprika

How to Make Broccoli and Chicken Stew

To make this stew, you will need a braising pan or a wide, heavy-bottomed pot. Pour 2 tablespoons of any refined vegetable oil into it. Then, add the peeled potatoes, cut into large cubes.

Add the chopped potatoes to the hot oil

Shred the white cabbage into thin strips and add it to the pan. The thinner the cabbage is sliced, the better, because it takes the longest to cook of all the ingredients in the stew.

Add the shredded cabbage

In a frying pan, heat one tablespoon of vegetable oil and sauté the julienned carrots, finely chopped onion, and crushed garlic cloves for 6 minutes. Add the sautéed vegetables to the potatoes and cabbage.

Add the sautéed carrots, onion, and garlic

Cut the chicken fillet into small cubes or long strips against the grain. Sauté for 3-4 minutes in the same pan used for the carrots and onion, then place a layer of chicken meat on top of the vegetables. Instead of chicken breast fillet, you can use boneless, skinless chicken thighs.

Add the seared chicken fillet

In a small bowl, whisk together the high-fat smetana (a type of sour cream common in Eastern and Central Europe), all-purpose flour, salt to taste (for this quantity of ingredients, about 7-8 g of fine salt is usually used), and 100 ml of cold water or chicken broth. Once the mixture is smooth and free of lumps, pour it into the braising pan. Place it on the stove, cover tightly, and after it comes to a boil, reduce the heat and cook for 25 minutes.

Pour in the smetana sauce

While the potatoes and meat are simmering, prepare the remaining vegetables. Slice the sweet bell pepper into thick rings. Break the broccoli and cauliflower into small florets.

Layer the pepper, broccoli, and cauliflower on top of the chicken.

Layer the pepper, broccoli, and cauliflower

Add a little more salt, freshly ground black pepper, ground paprika, and two bay leaves. Cover the pan tightly again.

Add spices, salt, and a bay leaf

Cook over low heat for about another 20 minutes. There is no need to stir the ingredients, as the delicate vegetables on top may fall apart.

Simmer the broccoli and chicken stew over low heat

Serve the broccoli and chicken stew hot, garnished with fresh herbs and ground pepper to taste.

Broccoli and Chicken Stew